In a small bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, maple syrup, and kosher salt until smooth.

Tip: If the dressing is too thick, add a splash of water or more coconut milk to thin it to your desired consistency.

Heat the olive oil in a non-stick skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 10-12 minutes.

Tip: Pressing the tofu before cooking helps it crisp up beautifully and absorb flavors better.

While the tofu is cooking, slice and chop all the vegetables as directed. Keep them colorful and fresh for the best texture and flavor.

Tip: Use a mandoline slicer for uniform cuts and to save time.

In a large salad bowl, toss together the spinach and spring mix with the prepared vegetables. Add the cooked tofu on top.

Tip: Wait to dress the salad until just before serving to maintain crunch.

Drizzle the peanut dressing over the salad. Top with crushed peanuts, chopped cilantro, and lime wedges.

Tip: Serve the dressing on the side for guests to drizzle themselves—this keeps leftovers fresh longer.